Mango Thokku

Fiery, Tangy, Lipsmacking Mango Thokku - An Instant South Indian Pickle Variety! Too good to be true!

The month of May calls for pickle making. Rushing off to the market to buy best quality raw mangoes, oil and basic spices is something every Indian household does before the monsoon arrives. Jars are cleaned, sun dried and filled with home made pickles that last for the entire year. I find this process quite fascinating and like my Mother, I too enjoy and follow the tradition at home every single year.

Mango Thokku is the combination of tangy mangoes, few basic spices that are readily available at home, roasted, ground methi seeds or mendhayam in Tamil. One of the quickest varieties of South Indian Pickle made in every South Indian Household, this is perhaps the easiest too. If you are a novice or a beginner in pickle making, then this recipe is the one you should attempt.

While Avakkai Pickle is Narayan’s favourite, I am partial towards Mango Thokku or Manga Thokku, the Instant South Indian Pickle variety. This has no waiting period absolutely and ideal pickle for the restless soul, like me. Yes, this is the instant variety of pickle that can be made and consumed the very same day.

The Mango Thokku pickle goes well with breakfast recipes like IDLI, DOSA, UTTAPAM and PANIYARAM. It absolutely tastes heavenly when paired with cooling Curd Rice or Thayir Saadam.

Basically, my whole point here is – Eat this pickle with all your meals! Period!

The shelf
life of this pickle is sadly not an entire year. Since this doesn’t undergo a
cumbersome process unlike traditional pickles and is cooked on a stove top, it
lasts maximum for a month in a refrigerator. Hence it is made in small batches
just for immediate consumption or until summers last.

How to Make Delicious Mango
Thokku at home?

Raw Mango – I have chose Rajapuri Mangoes that are quite popular in Maharashtra which is khatta or tangy in nature. I make Thokku with Totapuri variety too which is called as Kili Mooku Manga.

Sesame Oil – Nalla Ennai or Sesame Oil is the key to a good thokku. Do not shy away from using a good quantity as it ensures the long shelf life of the pickle.

How to Ensure Long Shelf
Life of Pickles?

Do not store pickles in Plastic Bottles especially used ones.

Use glass Bottles – Clean it with hot water and a good squeeze of lemon juice. Allow it to sit for sometime until the residual oil or smell has been removed. Rinse and clean with a good quality soap and sun dry them. Once they are dry, wipe them with a dry cloth amd they are now ready for storing pickles.

Oil – Always check the status of your pickles periodically. If you feel the oil has reduced and the pickles are turning dry, add oil (heat the oil and cool them until room temperature)

Salt – Do not use iodized salt for pickles. Always use rock salt or Kallu Uppu.

Hygiene and Storage – The pickles should always be stored in a cool dry place. While mixing or checking for taste, use a clean and dry spoon. Refrain from touching with your hands.

Climate – If you live in a hot and humid country, it is always best to store your pickles after 6 months in a refrigerator. I pack them in small bottles ideal to fit in a refrigerator shelf. PS – Do this only after 6 months.

Do try this pickle variety and let me know how you like it! It is fingerlicking goodness in every spoon.. One of the best pickles from my repertoire, do give this a try for sure!!

This Blog post has been updated. It was released in 2017 and I just thought of updating with better step by step photos, clear images and detailed tips.

Recipe for Mango Thokku (South Style Raw Mango
Pickle)

A 300 ml Jar Pickle Measurement

1 cup is 250 ml measurement

Ingredients

1 large Raw Mango or 2 cups of Grated Mango (Rajapuri or Totapuri Variety is best)

Add the grated raw mangoes and cook until they have reduced slightly in volume. Ensure the heat is low while cooking mangoes.

Add salt to taste, turmeric powder and red chilli powder. Mix well

You will now notice the oil leaving the sides of the pan leaving you with a heady aroma of the oil and spices.

Add Jaggery at this stage and mix well.

Switch off the flame.

Add the coarsely crushed
methi seeds and mix well.

Allow it to completely cool before transferring it to a clean and dry glass jar with a lid.

Store it in a
refrigerator.

Recipe Notes

People often complain the thokku forms fungus on the top. To avoid this,
please heat 3 tblsp of sesame oil and cool it. Pour this on top of the pickle
and cover with lid. Store in refrigerator. The idea is not to dry out the
pickle and keep a layer of oil on top.

Jaggery is added to cut the extremely sour taste of mangoes. Always test
your mangoes for sourness. If you can handle it, skip the jaggery else add. As
a thumb rule, I always add jaggery to sour foods, like my mother.

Roasted and coarsely ground methi powder adds a beautiful aroma. Never
add it while its cooking.

If you try
this at home, please give me a shout out / Tag Me on any of my social media
handles.

Add the grated raw mangoes and cook until they have reduced slightly in volume. Ensure the heat is low while cooking mangoes.

Add salt to taste, turmeric powder and red chilli powder. Mix well

You will now notice the oil leaving the sides of the pan leaving you with a heady aroma of the oil and spices.

Add Jaggery at this stage and mix well. Switch off the flame.

Add the coarsely crushed methi seeds and mix well.

Allow it to completely cool before transferring it to a clean and dry glass jar with a lid.

Store it in a refrigerator.

Notes

People often complain the thokku forms fungus on the top and spoils easily. To avoid this, please heat 3 tblsp of sesame oil and cool it. Pour this on top of the pickle and cover with lid. Store in refrigerator. The idea is not to dry out the pickle and keep a layer of oil on top.

Jaggery is added to cut the extremely sour taste of mangoes. Always test your mangoes for sourness. If you can handle it, skip the jaggery else add. As a thumb rule, I always add jaggery to sour foods, like my mother.

Roasted and coarsely ground methi powder adds a beautiful aroma. Never add it while its cooking.

This Post Has 4 Comments

Vidya Narayan

I am amazed with the endless varieties of mango pickles in India, each version is so much different from the other though the common spices are used all over for pickling. Beautiful Thooku recipe Vidya.. It looks so tempting, would love to have with my Aloo Paranthas!!

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Vidya Narayan

Absolutely amazing indeed and with every few kms the masala recipe for the pickles keep changing. Like I always say, there is so much to explore in Indian Cuisine. Glad you liked the recipe and yes, with parathas it is ultimate. Thanks Swati.

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Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do). A Commerce Graduate and MBA in Human Resources,